Delux fries. Cute AND nommy!

Leeks getting soft and toasty at the same time

Oh yeah, that's a 16" chef's pan on a Thermador induction range

Leek tart.

Make a pie shell in a teeny tin. DON'T bake it.

Saute leeks with a bit of butter, S&P, and garlic.

Place some of the leek mixture in the shell.

Pour a bit of Sour Cream and egg yolk mixture over the leeks.

bake for 20 minutes or so in a 375 degree oven, or until it browns on the top slightly.

Let it cool for 5 minutes and turn it out of the teeny pie tin.

Garnish lovely-ly and take a picture :)

Dessert! Raspberry whipped cream sandwiched between two baked hazelnut meraingue layers. Crispy, crunchy, and delicious! The raspberry sauce really was that bright!

Tomato season rocks :)

Bread at work today. Red salt :)

Aaaah dinner :)

Roasted fingerling potatoes. The creamiest, yummiest potatoes in the WHOLE WIDE WORLD!!!

This is. Delish. It's a slice of sesame crusted, seared Ahi on a won-ton, with little cucumber slices and wasabi cream sauce. Tell me you don't want that!

Ok. I'll admit. The picture is not that good. BUT- we went to Calistro last night for dinner and it was AWESOME! This was the smoothst hummus ever. See, I can't use Flash in the restaurant- it's just jerky. And I'm not going to carry all teh food to the bar where the light is better. I DID carry the cabbage soup and take a picture of it, but it's not the prettiest subject for a picture. Groupon of $20 for $50. AMAZING wine, great service , delectable food, and great service from start to finish. http://calistrobistro.com (p.s. this is an UNPAID endorsement, in hopes that you love it and they are around a while! It IS their one year anniversary this week...)

And more use of much the same food. PLUS a visit to Becca's farm MyFarmyard.com resulted in fresh sweet peppers, fresh zucchini, and cucumbers. Use Balsamic and Cider vinegar with a touch of olive oil, toss it with some of the asparagus from yesterday, and top with the Ancho Chile chicken again. Add a couple of leaves of cilantro for good measure. The leftover veggie mixture was perfect for lunch today

Dinner. This is one of the major advantages to working at my current job- Food. In spades. I make sure that we are very careful with food handling procedures because I know I'm going to be feeding MY family with it, DAYS after the event is over. Berries for dessert. Ancho chile chicken breast fr dinner. Grilled asparagus. Marinated mozzarella. My kids love this stuff

So this morning I got up early with the kids and read. Currently I'm reading "Lunch Lessons- Changing the way we Feed Our Children". Maggie is reading "Tips From Top Chefs" and today we learned about spraypainting with chocolate. The boy is reading some new Star Wars books I bought him. I go to the breakfast sections and thought "DAMN! We need a fritatta!" Luckily, I had eggs. And used a black bean/corn salsa from work this weekend. put some sliced meunster on top, and some grilled asparagus on the side (again, left overs from work this weekend), and a lonely heirloom from Rebecca's farm was in the fridge- good thing I rescued it from certain death!

Maggie the Chef

Again with the equipment... ahswellz. Don't eat THAT lens!

Breakfast at Liberty Market! Sicilian scramble and a side of bacon, baby!

Making peanut butter cookies!

Since the Peter Piper Pizza wasn't picture worthy, I took the best picture I could. Thank you to Becca for bringing me a growler as a "thank you" for babysitting her daughters for a couple of hours. I was WAY overpaid!

THAT is an antipasti platter. Antipasto? Anti-government-instigator? Whatever.

I had this for lunch yesterday. Marinated fresh mozz. It is so amazingly yummy :)

Is it too big a stretch to go from food to cooking equipment? I think not.

Lunch yesterday. Oh pico, how I love you so

I've been slacking on food pics this week, so time to hit the archives